Favorite Apple Cinnamon Muffins

We love baking with apples, and while I’ve had Applesauce Muffins, ABC Muffins, and Baked Apple Oatmeal, on this site for years, it was past time to add a straight-up apple muffin recipe. This version, which has a pile of shredded apple and cinnamon in the batter for maximum flavor, is our new favorite. The batter is made mainly with pantry staples. Then we add in yogurt for fluffiness and fresh apple for flavor. The result is a perfect Apple Cinnamon Muffin that’s just as good at room temperature as it is warm. We love these plain, topped with butter and honey, or with a little cream cheese. So darn good. (You may also like Oatmeal Muffins and Applesauce Bread. And more kid-friendly recipes, too.)

Ingredients You Need

Here’s a look at the ingredients you need to make this muffin recipe for kids. Sign up for our email updates to get tips and ideas sent to your inbox.

Whole wheat flour: I make these with a base of whole wheat flour. See the Notes at the end of the recipe for tips on using all-purpose flour. Baking powder and baking soda Whole-milk plain yogurt: This helps the muffins turn out super moist and fluffy. You can use regular-style yogurt or Greek. Honey: Or you can use maple syrup. Butter: I use unsalted butter in my baking. You’ll want to melt it and let it cool slightly. Eggs: I use large eggs in baking. You can use an egg replacer as needed. Check the Notes at the end of the recipe for the specifics. Vanilla extract Apple: I like to make this recipe with shredded apple so it blends in nicely. You could do finely diced apple, though, if you prefer larger pieces. Cinnamon: This adds lots of flavor to the muffin recipe.

Step-by-Step Instructions

Below is a look at how to make these Apple Cinnamon Muffins so you know what to expect from the process. Scroll down to the end of the post for the full information.

How to Store

Once cooled, store the apple cinnamon muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture). You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.

Best Tips for Success

To make with all purpose flour, bake as directed but lengthen the baking time by about 2 minutes. Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter. Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours. Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe. To make with diced apples for larger pieces in the muffins, finely dice an apple or two and measure out 1 ½ cups. Stir into the recipe and proceed.

I’d love to hear your feedback on this recipe, so please comment and rate it below!